Pasta with Zucchini and Parsley Pesto

Using up the amount of zucchini from our garden takes some creativity. But having made Parsley Pesto, the thought of pasta, pesto and char grilled zucchini had me grilling tiny zucchini slices early one morning. A pasta lunch was in the making.

Its very easy, and any pasta can be used – spaghetti is great, but I chose to use pasta from the local Adelaide makers L’Abruzzese. I love this olive leaf pasta, tasty and slightly chewy, it has 3 colours – spinach, beetroot and regular.

If you are looking for more pasta recipes try Pasta with a Cauliflower Sauce, Pasta Sauce with Aubergine, Red Peppers and Tomato, and Elegant Orzo Pasta with Wilted Spinach and Pine Nuts.

Or perhaps some zucchini recipes – try Zucchini Rice, Zucchini Fry, and Poached with Other Vegetables in Wine.

Our pesto recipes include this Parsley Pesto as well as Asparagus Pesto, Coriander Pesto, and a mix and match approach.

Or browse all of our Zucchini Recipes, all of our Pasta Dishes, all of the Pesto recipes. Our Italian Recipes are here, or simply browse our Late Summer dishes.

Continue reading “Pasta with Zucchini and Parsley Pesto”

Hand Made Pesto | Zeffirino Pesto

Hand made, home made pesto is the most exquisite of creations. Do try it.

I first made it long ago, when I took a cooking class with Bill Grainger of the famous Bills Restaurants in Sydney, and author of many Sydney-style cookbooks. He made pesto by hand in the class. At home, Bill didn’t keep a lot of gadgets in his kitchen and didn’t have a blender!! So at home he always made it by hand. A man after my own heart – Meditation in the kitchen through manual grinding. There is something about pesto that you make yourself, especially if you grow your own basil.

This recipe is enough to make you reach for the basil plant, and bring the mortar and pestle out of the cupboard. You can smell the basil even while reading the recipe…. and taste the pasta.

Are you looking for pasta sauces? Try Pasta with a Cauliflower Sauce, Baked Tomato Pasta Sauce, and Pasta Sauce with Aubergine, Red Peppers and Tomato.

You might also like our Pesto recipes here and here. All of our Pasta Sauce recipes are here. Or you might like to browse our Italian recipes here and here. Alternatively, take some time to check out our easy Mid Summer recipes.

Feel free to browse other recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006.

Continue reading “Hand Made Pesto | Zeffirino Pesto”

Pasta Sauce with Aubergine, Red Peppers and Tomato

This dish combines the classic flavours of an Italian pasta dish.

Often a pasta dish is my go-to Saturday or Sunday night fare. With a friend from a good Italian commercial pasta making family, we are never short of good pasta. This dish combines the classic flavours of an Italian pasta dish. Use a great spaghetti, a thick one if you can, or thin if you cannot. Pasta shells work well also.

You might like to read Pasta with Soul – how long to cook pasta. Similar dishes include Pasta with a Cauliflower Sauce, Baked Tomato Pasta Sauce, Pasta Aglio e Olio, and Pasta with Tomato and Basil. Explore our other Pasta recipes here and here.

Feel free to browse our Eggplant recipes here and here.  We have some Italian recipes here and here. Check out our easy Winter recipes here and here.

Continue reading “Pasta Sauce with Aubergine, Red Peppers and Tomato”

Light Pasta or Couscous Lunches | Pasta or Couscous Salads

Do you still make as many pasta dishes as you used to? Somehow it has fallen out of fashion somewhat. Rather than the regular pasta night each week, it seems that pasta is more a once-a-month dish. And the fall-back pasta types are spaghetti – thick or thin – or fettuccine. Recently, at an Italian restaurant, I had an amazing macaroni dish and yet I can’t recall the last time I had macaroni. Not even a mac and cheese!

Coincidentally I now have an amazing Italian providore close by, one that holds an amazing array of different pastas, which I vow to explore one by one.

Rather than a hearty evening pasta supper, we have been eating pasta salads – they are so fresh and light, so very appealing, so perfect for Spring and Summer weather. Herbs are growing in the garden after the winter cold – chives, basil, parsley, spring onions (scallions). There are chillies too and Thai basil. Lots of salad type greens that can stand up to a little pasta – baby spinach, rocket, lettuce varieties.

Enjoy our other pasta recipes here and here. Take some time to browse our Salads here and here. Our Italian recipes are also here and here. Or explore our Early Summer dishes.

Continue reading “Light Pasta or Couscous Lunches | Pasta or Couscous Salads”

Pasta with a Cauliflower Sauce

Secrets from an Italian Kitchen

I have been reading the book The Everlasting Meal . The thing about The Everlasting Meal is that it has me thinking a lot about my approach to the kitchen. It resonates a lot. Yet, Tamar discusses a very Mediterranean-Italian approach to food so there are differences. I have been discussing her book with my Italian friends, and discovering more and more secrets. Like this one — and it amazes me that this is not general knowledge in Australia, given that we have adopted so much of the Italian approach to food here. Italian in Australia is like Indian in the UK.

Continue reading “Pasta with a Cauliflower Sauce”

Baked Tomato Pasta Sauce

How do we love tomatoes? Let me count the ways. We do eat them raw, of course, especially in the occasional tomato salad, and we love Tomato  and avocado sandwiches on thick slices of the freshest bread, or tomato and pomegranate salad, and tomato tossed through hot spaghetti with a chilli and some olive oil. But best of all we love the transformation that occurs when juicy Autumn tomatoes are cooked.

Recently, I have been oven baking them into a wonderful sauce for pasta, for stirring through a vegetable hot pot, or for baking beans a la Tuscan Baked Beans (but use the juicy baked tomatoes instead of water). They are also great in curries – use them instead of fresh tomatoes when cooking Indian dishes. Blitz the tomatoes into a soup. The juicy roasted sauce can also be frozen for use in some later dish.

You might like to browse our Tomato Salads, here and here, and our Tomato Soups here and here. All Tomato recipes are here and here. Find inspiration in our Autumn recipes here and here.

Continue reading “Baked Tomato Pasta Sauce”

Elegant Orzo Pasta with Wilted Spinach and Pine Nuts

A wonderful salad

A spinachy and great dish shared recently with a friend was a beautiful orzo salad. In this recipe, the orzo we are using is a Greek, rice-shaped pasta, similar to the Italian Risoni. Don’t confuse it with the Italian orzo, which is barley.

You might like to browse our other Salad recipes here and here, and Spinach Salads here. Our Pasta recipes are here and here. Or explore the Spinach recipes here and here.

Continue reading “Elegant Orzo Pasta with Wilted Spinach and Pine Nuts”

Spaghetti Aglio e Olio | The Simplest of Spaghetti Dishes

It must be the simplest dish in the world.

Sometimes the simplest is just the best way of cooking and eating a dish. Elizabeth David, for example, was a great proponent of that style. And it is in the simplest of dishes that we train our palate, noticing slight nuanced differences in taste between, say, this olive oil with that pasta, or a different pasta. Or a different olive oil. I read about a cooking school once where they spend 3 weeks just on potatoes, so that the subtleties of the tastes variations became familiar to the students.

This recipe is the simplest of pasta recipes, and one that you will want to make often. There are no quantities given, you can alter them until you find the ratios that work best for your pasta and your olive oil.

You might like to browse our pasta recipes here and here, and our Italian recipes here and here. Find inspiration in our Autumn recipes here and here.

Continue reading “Spaghetti Aglio e Olio | The Simplest of Spaghetti Dishes”

How to make Eggless Pasta | Two ways | Semolina Pasta and Besan Pasta

Making pasta without eggs

Let’s be clear up front. No matter what other sites will tell you, it is not really possible in a home environment to produce the type of pasta that can made with eggs, or the commercially produced egg free pasta. We can make other pasta, however, that will good, and have a special taste and texture of their own.

I work with two different recipes. One with semolina flour, and one with besan, or chickpea flour. They give quite different results. It is good to experiment with both of them until you find a pasta noodle that you prefer.

Continue reading “How to make Eggless Pasta | Two ways | Semolina Pasta and Besan Pasta”